Colombia / Soup
Potato and Chicken Stew (Ajiaco)
Ajiaco is a quintessential dish from Bogotá, Colombia.
Ingredients
- chicken breast, whole; skin-on; bone-in; approximately 750 g1
- chicken stock1 L
- onion, peeled1
- scallions, white part and first 2 cm of green2
- carrots, peeled2
- garlic, peeled4 clove
- bay leaf1
- thyme, dried3 ml
- ground cumin2 ml
- cilantro, fresh4 sprig
- whole black peppercorns10
- tomato paste5 ml
- potatoes, small yellow potatoes; peeled0.5 kg
- potatoes, small purple potatoes; peeled0.5 kg
- potatoes, for mashing; peeled and sliced 2 cm thick0.5 kg
- water1 L
- beef bouillon granules2 ml
- peas, frozen0.25 ml
- corn on the cob, quartered lengthwise and cooked4 ear
- whipping cream, mixed with 10 ml crème fraîche10 ml
- avocado, Hass; ripe but firm; peel, pit and cut into eight slices just before serving2
- cilantro, finely chopped10 ml
- capers, pickled5–10 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large saucepan and bring to a boil. Skim off froth as it rises. Reduce heat to low and cover when frothing finishes.
Remove and reserve chicken after it is cooked through (about 20 minutes).
Strain broth through sieve and return to pot, boil again over medium heat. Reserve carrots.
Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes).
While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bouillon in separate pot. Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes).
Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup.
Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long.
Add chicken and peas to soup and simmer for 5 minutes. Slice the carrots into .5 cm thick rounds and add back into soup. Salt to taste.
Serve hot with garnishes available.
